Pressure Cooker Chicago Steak Roll Ups Food

BEEF ROUND STEAK ROLL UP

Steps:

• Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness.
• Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece.
• Roll meat up around filling and secure them with toothpicks.
• Brown the roll ups in oil in a skillet.
• Transfer the roll ups to a 5 qt.
• slow cooker and top with spaghetti sauce.
• Cover and cook on low for 6 hours or until the meat is tender.
• Cook Pasta.
• Take the toothpick out and serve roll up over pasta.
• Sprinkle with additional Parmesan if desired.

STUFFED ROLLED STEAK

Steps:

• Pound meat until about 1/4 inch thick.
• Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
• Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
• Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
• Carefully roll up beef jelly roll style and tie with string.
• Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
• Add water, vinegar, Worcestershire sauce and bay leaf.
• Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
• Cut beef into 1-inch slices and serve with broth.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

PRESSURE COOKER CHICAGO STEAK ROLL UPS

Steps:

• Cut meat into 8 pieces and pound until 1/4 inch thick.
• Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
• Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
• Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
• Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
• Remove rolls from pan.
• Place 1 cup water and cooking rack or steamer basket in pressure cooker.
• Put rolls on rack or in basket.
• Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
• Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.